John Myers
Garlic Bread with Grilled Vegetables
The perfect garlic bread with grilled vegetables recipe with a picture and simple step-by-step instructions.
- 4 disc Farmers bread
- 8 tbsp Garlic oil
- 1 Pc. Avocado
- 1 Pc. Lemon fresh
- 1 Pc. Peppers yellow
- 1 Pc. Green peppers
- 2 Pc. Mushrooms
- 1 Pc. Eggplant fresh
- 4 Pc. Pickled tomatoes
- Salt
- Kampot pepper black
- 2 tbsp Pepper balm
- 2 Pc. Spring onions
- Cut the vegetables (except for the avocado, spring onion and lemon) into pieces (slices). Spread on a baking sheet lined with baking paper, season with garlic oil, salt and pepper and bake in the oven at 225 degrees for about 15 minutes (finally grill over briefly).
- In the meantime, wash the lemon and tear off the zest, squeeze out the juice. Puree the avocado with a little lemon juice, season with salt and pepper and mix in the diced sun-dried tomatoes. Cut the spring onion into small rolls.
- Roast slices of bread in garlic oil in a pan, spread guacamole on top, place vegetables on top, sprinkle with spring onions and drizzle with pepper balm. I use the excellent Kampot peppers from Hennes’ Finest, which also make the excellent pepper balm. Alternatively, a good balsamic vinegar can do the trick.
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